Low carb chocolate zucchini muffins made with coconut flour are gluten-free and perfect for a ketogenic diet. THM
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Chocolate Zucchini Muffins (coconut flour)

Moist and chocolaty low carb Chocolate Zucchini Muffins made from coconut flour. These sugar-free zucchini muffins are a healthy and safe snack for school lunches or the perfect keto treat.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Calories 203kcal
Author lowcarbmaven.com

Ingredients

Dry Ingredients

  • 3/4 cup Bob's Red Mill coconut flour (spoon into the cup measure - DON'T pack)
  • 1/2 cup Sukrin 1 (or Swerve Granulated)
  • 1/4 cup cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon instant coffee granules
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 5 oz zucchini, about 1 small-medium

Melt Together

  • 4 oz butter or 4 oz ghee
  • 1 ounce (30 g) unsweetened baking chocolate

Wet Ingredients

  • 6 large eggs
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon stevia glycerite
  • 1/4 cup Lily's Sugar-Free Chocolate Chips or your fave

Instructions

  • Preheat oven to 350 and position rack to the middle of the oven. Spray 10 wells of a 12 well standard muffin tin with baking spray. Grate zucchini, place into a colander, and sprinkle with a little salt. Mix thoroughly and let sit. Chop the baking chocolate into fine slivers.
  • Measure the dry ingredients into a medium bowl and whisk together, breaking up any lumps.
  • Melt the butter and unsweetened baking chocolate in a microwave safe bowl at 30 second intervals.
  • Add the wet ingredients to the dry ingredients in the bowl starting with the eggs. Add the eggs and mix until incorporated. Add the chocolate and butter and mix until incorporated. With clean hands, squeeze the water out of the zucchini and add it to the bowl. Mix thoroughly with a hand mixer scraping down the bowl once.
  • Spoon the batter evenly into the 10 wells, mounding slightly in the middle. The batter will be thick. Lift the muffin tin a few inches off the counter and let it fall. Top with the chocolate chips.
  • Bake for 15-18 minutes depending on your oven. Check around 12 minutes. Don't over bake. Let cool in the pan 3 minutes before removing.

Notes

Nutrition Facts
Chocolate Zucchini Muffins (coconut flour)
Amount Per Serving
Calories 203 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 152mg 51%
Sodium 302mg 13%
Potassium 143mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 5g 20%
Protein 6g 12%
Vitamin A 11%
Vitamin C 2%
Calcium 5%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 203kcal | Carbohydrates: 9g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 152mg | Sodium: 302mg | Potassium: 143mg | Fiber: 5g | Vitamin A: 11% | Vitamin C: 2% | Calcium: 5% | Iron: 7%